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Marinated Venison in Cream Sauce
MyCookbook Recipe Database
MyCookbook Member: truesunn
Recipe Category: Wild Game
Recipe Preparation Level: difficult
1 venison roast (4-5 lbs)
1 c. chopped onion
1/3 c. oil
2 cans beer (Budweiser?)
2 TBSP lemon juice
2 tsp salt
1 tsp thyme
2 cloves garlic, minced
1 bay leaf
1/2 c. cream
Place roast in a large glass bowl. Saute onion in oil. Stir in beer and seasonings. Pour over roast. Marinate in refrigerator 24-36 hrs, turning occasionally. Place venison and marinade in a dutch oven. Cover. Bake @ 325° for 2 1/2 hrs, or until tender, basting several times. Transfer roast to a plater. Strain liquid; skim off most of fat. Measure liquid. Make a paste of cream and 1 TBSP flour for each 1 c. liquid. Combine the paste in a saucepan with liquid and cook, stirring constantly, until thickened. Season to taste. Serve in a gravy boat with roast. 3 Servings per pound.
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